Pizza with Pineapple and Ham

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 to 8 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon yellow cornmeal
  • 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
  • 3/4 cup homemade or purchased marinara sauce, recipe follows
  • 1 1/3 cups grated pasteurized mozzarella
  • 2 tablespoons grated Parmesan
  • 4 canned pineapple slices, coarsely chopped
  • 4 thin slices cooked ham, coarsely chopped
Directions

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Yield: 2 (8-ounce) balls of pizza dough

Prep Time: 10 minutes

Inactive Prep Time: 1 hour

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.

Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons dry yeast

2 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes


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